Guineítos en Escabeche
A classic Puerto Rican appetizer or side dish of green bananas (guineos) pickled in a tangy and savory escabeche sauce made with olive oil, vinegar, onions, garlic, and spices. It's a refreshing dish with a unique texture.
🧂 Ingredients
- 10 medium Green bananas(unripe, not plantains)
- 1 cup Olive oil
- 1 cup White vinegar
- 1 large Yellow onion(sliced)
- 4 cloves Garlic(minced)
- 0.25 cup Pimento-stuffed olives(sliced, optional)
- 2 large Bay leaves
- 1 tsp Whole black peppercorns
- 1 tsp Salt(or to taste)
- 1 tsp Sugar(optional, for a touch of sweetness)
👨🍳 Instructions
- 1
Peel the green bananas. Cut off the ends, make a shallow slit down the length of the banana, and use a knife or spoon to peel away the skin. Cut the bananas into 1-inch thick rounds.
- 2
In a pot, combine the banana pieces with enough water to cover, add 1 teaspoon of salt, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender but not mushy. Drain and let cool slightly.
- 3
While the bananas are cooking, prepare the escabeche sauce. In a saucepan, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic, bay leaves, and peppercorns to the pan. Cook for another minute until the garlic is fragrant.
- 5
Stir in the white vinegar, sliced olives (if using), optional sugar, and salt. Bring the mixture to a gentle simmer and cook for 2-3 minutes.
- 6
In a non-reactive bowl or container, combine the cooked banana pieces with the escabeche sauce. Ensure the bananas are well coated. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
💡 Pro Tips
- ✓Ensure the bananas are very green and unripe for the best texture.
- ✓Do not overcook the bananas, as they can become mushy.
- ✓Allow ample chilling time for the flavors to develop.
- ✓This dish can be made a day in advance.
🔄 Variations
- Add sliced red or green bell peppers to the escabeche sauce for extra color and flavor.
- Some variations include chicken gizzards (mollejas) cooked separately and added to the escabeche.
- A pinch of cumin can be added to the escabeche sauce.